When I used to think of tacos, I pictured chicken, steak, pork, beans, cheese, sour cream and salsa. Well, my concept of a taco has changed. Don’t get me wrong; I still love that old version. But ever since I changed my eating habits to manage my autoimmune illness symptoms, I’ve had to get creative in the kitchen — several food groups were eliminated from my eating regimen.

This week I’m sharing my recipe for roasted cauliflower tacos with an Indian twist. I add pickled onions for a tangy crunch, a spicy mint-cilantro-green apple chutney for a flavor blast and sliced avocado for creaminess. This recipe is simple and quick if you are able to prepare the pickled onions and chutney in advance. These two condiments are so versatile and yum that I usually prepare a big batch that I can use over a couple of weeks.

Chutneys and pickles are staples at any Indian meal. In our household, when my mom cooked Indian food, there was always a side of pickled onions and a green chutney. I have fond memories of eating nothing but piping hot basmati rice topped with the onions, green chutney and a dollop of yogurt.

The pickled onions are so easy to make and can be used on many dishes — salad, grilled meat and veggies and even on curries. I sometimes add green chili and black pepper for extra kick. If you crave some sweetness, add a little sugar. If you store it in a tightly sealed mason jar in the fridge, the mix can be good for up to two weeks. I like to let them sit for four to six hours before using, since the flavor improves, but they taste great even after an hour. If you don’t like onions, omit them from the recipe.

The chutney recipe below is one my mom shared with me. If you want a sweeter flavor, you can add plums in place of the apple. As you make it, taste it and add more lemon, oil or salt as needed to get the desired flavor and texture. Once again, if you like a hint of sweetness, add some sugar or honey. This can also last for two weeks if you place in a tightly sealed mason jar.

I have used this chutney as a salad dressing by adding more oil and have also used as a dip by adding some Greek yogurt to it. I absolutely love the flavors of mint and cilantro. If you can’t do spicy, leave out the serrano chili. I’m all about options, so If you don’t like mint and cilantro, harissa goes really well on these tacos. Most stores carry the Mina brand. It also tastes great with a spoonful of yogurt!

Now, let’s talk about cauliflower: as a kid, I hated this vegetable. Anytime my mom was cooking it, I would say, “Ewwww what’s that smell??” My kids do the same thing — but once it’s cooked, they enjoy it. I have grown to love cauliflower, and roasting it is one of my favorite ways to prepare it. It’s quick, healthy and the vegetables are crispy on the outside, which I love. You can literally toss any vegetables in some cooking grease, add your favorite spices and you’ve got a meal with a side of quinoa, rice, pasta or your favorite protein. When roasting the cauliflower, I keep an eye on it to make sure it does not burn. When it is close to done, I broil it for three to five minutes to get the extra browned crispiness.

If you have leftover roasted cauliflower, I love to pan fry a corn tortilla, top it with the cauliflower and a fried egg with a side of the onions, chutney and avocado for breakfast. Why not?